Marha Pörkölt - Hungarian Beef Paprika Stew
Learn to make traditional Jewish Hungarian Beef Stew with paprika, green bell peppers and tomato. Goulash, one pot meal, kosher, meat
Learn to make traditional Jewish Hungarian Beef Stew with paprika, green bell peppers and tomato. Goulash, one pot meal, kosher, meat
- salt and black pepper to taste
- 1 large onion minced
- 1 large garlic clove minced
- 1 tsp caraway seeds
- 2 tbsp vegetable oil ((i used canola))
- 1/2 medium green bell pepper chopped
- 1 lb beef stew meat ((i used lean beef))
- 2 tbsp sweet (mild) paprika - hungarian paprika is best
- 1 large tomato cored and chopped
- 1 tbsp chopped fresh parsley for garnish ((optional))
- Carbohydrate 6.28974375 g
- Cholesterol 0 mg
- Fat 0.176686875 g
- Fiber 1.50200004595518 g
- Protein 1.014473125 g
- Saturated Fat 0.03859875 g
- Serving Size 1 1 serving (215g)
- Sodium 1167.1110625 mg
- Sugar 4.78774370404482 g
- Trans Fat 0.0489595625 g
- Calories 28 calories
Step-by-step
- In a large saute pan, heat canola oil over medium.
- Add minced onion and saute for about 8 minutes till softened.
- Add the garlic and green bell pepper. Continue to saute for another 5 minutes till garlic is fragrant and bell pepper is tender-crisp.
- Add the beef to the pan and season lightly with salt and pepper.
- Cook for 5-6 more minutes, stirring twice, till meat is browned.
- Sprinkle paprika and caraway seeds evenly across the top of the meat.
- Add diced tomatoes to the pan.
- Pour 4-5 cups of hot water into the pan, till the meat is almost covered.
- Stir and bring to a boil.
- Reduce heat to a simmer and cover to pan.
- Let the mixture simmer slowly for about 90-100 minutes, replenishing the water as needed to keep it from getting dry.
- The stew is ready when the meat is fork tender and the sauce is thick.
- Season with additional salt and pepper to taste before serving, if desired.
- Serve over spaetzle, potatoes, rice or noodles. It would also be great over quinoa.
- Kosher for Ashkenazi Passover when served over a KFP starch (ex: potatoes).
- Garnish with chopped parsley, if desired.
- Enjoy!
My Hungarian Beef Paprika Stew Adventure
As a busy working mom, finding time to cook delicious and healthy meals can be a real challenge. But let me tell you, this Marha Pörkölt recipe has become a lifesaver! It’s not only incredibly flavorful and comforting, but it’s also surprisingly easy to make. The slow simmering process allows me to multitask— I can prep the ingredients in the morning, pop it on the stove before heading to work, and come home to the most aromatic and tender beef stew imaginable. It’s a real testament to the power of simple ingredients combined with a little bit of patience. The rich, deep flavor of the paprika is simply divine, and the tender beef practically melts in your mouth. It's the perfect meal for a cozy night in with the family or a satisfying lunch on a busy workday.
This recipe transports me back to my grandmother's kitchen in Hungary. I remember the warm, inviting smell of paprika and simmering beef that always filled the house on special occasions. The taste is a vivid reminder of those cherished memories and a comforting link to my heritage. This recipe is more than just a dish; it's a taste of home, a story told through spices and slow-cooked meat. Each bite is a journey, a reminder of simpler times and the love that goes into preparing a truly special meal. The best part is, I can now share this legacy with my own children, teaching them the value of simple, wholesome cooking and the joy of family meals.
What truly sets this Marha Pörkölt apart is its versatility. One day I might serve it over fluffy mashed potatoes, soaking up every last drop of the rich, paprika-infused gravy. Another day, I’ll pair it with buttery spaetzle, adding a delightful textural contrast to the tender beef. The possibilities are endless! It’s also incredibly adaptable to dietary preferences. I often use lean beef to make it a healthier option, and it’s naturally gluten-free, making it perfect for those with dietary restrictions. The hearty stew is perfect for a cool autumn evening, but it's equally satisfying on a chilly winter night. I often make a big batch on the weekend and enjoy leftovers throughout the week, saving precious time during busy weekdays.
Beyond the simple pleasure of creating this delicious Hungarian dish, it’s also a testament to the power of food to bring people together. The rich aromas filling my kitchen always seem to draw my family closer, creating a welcoming atmosphere where memories are made and laughter is shared. It’s more than just food; it's a way of showing love and care. It's a way of connecting with my heritage and sharing a piece of my history with my family. Sharing this Marha Pörkölt recipe with you feels like sharing a piece of my heart, a part of my family tradition. I hope that you, too, will create delicious memories and warm your hearts with this wonderful Hungarian stew.
The beautiful thing about this recipe is that it's forgiving. Don’t worry if your bell peppers aren’t perfectly diced, or if you happen to use a slightly different type of paprika. The true magic lies in the slow simmering process, which allows the flavors to meld together beautifully. It's a recipe that embraces imperfection and celebrates the simple joy of cooking from the heart. So go ahead, give it a try! And let me know how your Marha Pörkölt adventure turns out. I’m sure your family will thank you for it!
